By 1937 Tatsuno Shoyu, taken as a unit, amino acids supplier USA was the fifth largest shoyu producer in Japan, with 2.1% of the national market. 5. Before World War II Japanese shoyu manufacturers used virtually solely entire soybeans as an alternative of defatted soybean meal. The wheat in tamari-shoyu is used primarily to offer the gluten necessary to type the balls when defatted soybean meal is used. The lighter color is obtained by altering the water during and after cooking, roasting the wheat much less, incubating the koji much less with a particular pressure of Aspergillus mold, using more water and salt in the moromi mash, doing a shorter mash fermentation, adding amazake before pressing (which additionally balances the saltiness), and pasteurizing the finished product at a decrease temperature for a shorter time (60°C for 25 min.).
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